Recipe - Pasta With Leeks And Greens

3 tablespoon Extra Virgin Olive Oil; To 4
Tbsp
3 Leeks; *Note
3 Cloves Garlic; Peel, Mince
2 pound Mixed Greens; **Note
1 pound Pasta
Salt And Pepper; To Taste
Grated Parmesan Cheese; To
Taste

Regularsize kale and collards are too tough for this recipe.

*NOTE: white and light green part, washed and thinly cut or sliced up

**NOTE: such as chard, Arugula, spinach, or beet greens, washed, stemmed,
and coarsely chopped

In a large skillet or stockpot, heat 3 Tbsp of the oil over med heat. Add
leeks and saute until very soft, about 10 min. Add minced garlic and saute
for 1 more min. Do not brown the garlic.

Add chopped greens and continue cooking for 5 8 min, until greens are
soft and tender. Set aside.

Cook pasta with salt according to package instructions (or make your own
fresh). Drain and toss with greens. Moisten mixture with the additional
tablespoon of olive oil (or substitute stock). Season to taste with salt,
pepper, and Parmesan cheese if desired.

Recipe by: Greens Glorious Greens!, Albi & Walthers

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Feb 18,
1999, converted by MM_Buster v2.0l.